Capsicum Thoran (Capsicum Poriyal)

INGREDIENTS


Capsicum  -  4 nos
Shallots  -  5 nos
Mustard seeds  -  1 tsp
Curry leaves  -  few
Turmeric powder  -  1 tsp
Grated coconut  -  1/4 cup
Garlic  -  4 nos
Ginger  -  1/2" piece
Green chilli  -  3 nos


METHOD

Grind coconut coarsely by adding ginger, garlic and green chilli and keep it aside.
Wash and remove the seeds of capsicum and chop into small pieces.
Heat oil in a pan and splutter mustard seeds and add chopped shallots, curry leaves and saute well.
When shallots turn translucent add turmeric powder, chopped capsicum and salt.
Close the pan with a lid and cook in a very slow flame.
When capsicum is 3/4 cooked add the grinded coconut paste, stir well and switch off the flame.
Serve hot with rice and sambhar.